First make the Chinese spice: Blend the fennel seedS,cinnamon, black peppercorns, star anise and cloves into a powder form
Next mix your salt, white and black pepper and chilli flakes together, put half of the seasoning into a separate bowl and save the rest for later, grate the piece of ginger into your bowl along with a clove of garlic
Put in 2 tbsp of soy sauce with the mirin and your five-spice that we made earlier
Put in 1/2 tsp of potato starch mix well and leave that aside as we cut the chicken breast
Do the butterfly cut way but both sides are not attached
Cut you chicken into bite size pieces and toss it into the marinade that we made and make sure they all get covered
While marinating the chicken we can finely chop our garlic and some spring onions
Next put your butter into a pan, until all melted put your chopped garlic in, along with your chilli flakes
Put your soy sauce and oyster sauce into the sauce too
Put your sauce aside and put water into a pot and then some salt to season the water add the pasta in,depends on what pasta youre using and the amount of time to cook
While your pasta is cooking coat your chicken in egg and potato starch
Coat it well and fry till golden brown and place it on a wire rack and season it with the leftover seasoning we saved from earlier.
Pasta should be cooked now and put into the sauce and tossed, put the Parmesan cheese in while tossing
Serve on plate while hot garnish with spring onion and more cheese !!!
